1. Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.2. Peel the potatoes, and cut into cubes. Chop hot dogs.

Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.Your Russian Potato Salad recipe is ready for serve.....mmmm! Great taste !

1. Cook potatoes and eggs.2. Chop everything and put in large container.3. Mix well, being careful not to mush it all up.4. Season with salt and pepper.5. Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit).6. Serve, or refrigerate for later use.Your Russian Potato Salad recipe is ready to serve...another great taste to offer..!

INSTRUCTIONSMicrowave the potatoes on full power for 16 to 18 minutes or until barely fork tender. Wrap the cooked potatoes together in a large piece of aluminum foil for about 10 minutes. Meanwhile, blend the mayonnaise and mustard together; set aside. Remove the potatoes from the foil; peel and slice. In a transparent erving bowl, place a layer of sliced potatoes, a layer of onion slices, a layer of chopped hard-boiled eggs, and a layer of sliced olives. Drizzle with half of mustard sauce.

Repeat, then sprinkle lightly with paprika. Serve chilled and the layered potato salad is ready to serve ....great !Try this other great potato salad recipe : French Potato Salad

Preparation -In small mixing bowl, whisk together all the ingredients except the potatoes. In a larger bowl, gently toss the dressing mixture with the red potato chunks. Cover and chill for at least two hours before serving. The creamy red potato salad is ready... yum yum !

Preparation -Cook the potatoes until tender. Drain, then rinse the cooked potatoes under cold water until they are cool enough to handle.

Chop the cooked potatoes into 1" inch pieces. Place the chopped potatoes in a greased 9" x 13" baking pan. Mix the onion, parsley, cheese soup, mayo and yogurt together. Stir the mixture into the potatoes. Top with the crumbled bacon.

Sprinkle with paprika. Cover with foil and bake at 350º for 30 minutes. Uncover and bake an additional 30 minutes. The Potato Salad recipe of Cheese Bacon is ready to serve....great taste !

Boil potatoes in their jackets. When soft, peel and dice. (I leave skins on) Add celery, hard cooked eggs and onion. Fry bacon in skillet until crisp & brown. (Do not drain) Beat the eggs, add the sugar, spices, vinegar and water. Mix well. Pour the egg mixture into the hot bacon and fat and stir until mixture thickens. (abou 10 mins.) Pour over potatoes and stir to mix well. Refrigerate for several hours or overnight stirring once or twice.Part of this recipe we also use for hot bacon dressing that you can use to pour over lettuce for a hot salad.

2 eggs, well beaten

1 cup sugar

1/2 cup cider vinegar, diluted with:

1/2 cup cold water

1/4 tsp. dry mustard

1/2 tsp. salt

1/4 tsp. pepper

4 slices bacon

Make the same as above but pour dressing over a plate of lettuce for a very tasty salad. Great Dutch Potato Salad ready to serve..

ANOTHER VERSION OF DUTCH'S POTATO SALAD

1 cup mayonnaise

1 T. prepared yellow mustard

2 T. apple cider vinegar

2 T. sugar

1/4 tsp. celery seed

1 tsp. salt

1/4 tsp. pepper

6 medium potatoes - peeled, cooked, and diced

1/2 cup - chopped celery

1/2 cup chopped onion

3 hard boiled eggs - chopped

1/4 tsp. paprika

Preparation for Dutch Potato Salad recipeIn a small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, celery seed, salt and pepper. Set aside. In a large bowl, stir the diced potatoes, chopped celery , onion and hard boiled eggs together. Add the mayonnaise mixture to the vegetable mixture. Gently stir all the ingredients together. Refrigerate for at for least 1 hour before serving. Sprinkle with the paprika just before serving...incredible taste !.

The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century. We don’t know what the original Russian salad was like, but the Spanish have made their own version and eat it as a tapa or a side dish. Many families even prepare home-made mayonnaise to dress it. A must try potato salad recipe...the great Spanish taste...or Russian ? Find out...mmmm

This Spanish potato salad recipe makes 6 servings.Scrub the potatoes to clean off any lose dirt and sand. Pour water into a large pot, cover and bring to a boil on high heat.

Place potatoes in the pot and boil them with skins on until they are cooked, but not too soft. Test the doneness by pricking with a fork to make sure they are cooked, but still firm. Don’t overcook the potatoes or when mixing the salad, you’ll end up with mashed potatoes!

Boil the eggs until hard.

If you are preparing home-made mayonnaise, do so while the potatoes are cooking.Drain the water from the pot and add cold water to the pot, covering the potatoes. Change every few minutes until the potatoes are cool enough to handle with your bare hands.

Refrigerate for a few minutes to cool further.Remove from refrigerator and peel potatoes. Cut into small (approximately 1/2") cubes. Return to refrigerator while you prepare the other ingredients.

Put approximately 1 1/2 cups of mayonnaise into a bowl. Slice 1 of the roasted pepper into strips about 1/3 inch wide, then cut into smaller pieces and add to bowl. Drain tuna thoroughly, then crumble with a fork and add to bowl. Drain carrots and peas and add to bowl. Peel 1 egg, chop and add to bowl. Mix all ingredients together.

Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise. Smooth top of potato salad, preparing for decoration.

Slice remaining red pepper into thin strips and arrange on top of salad. Drain the white asparagus and slice hard-boiled eggs carefully. Use both to decorate the salad.

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish. 2. Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled. 3. Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter. 4. Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.

For serving and garnishingLarge radicchio leaves, about 6, from the outside of the head1 or 2 hard-boiled eggs, coarsely choppedChopped fresh parsley

Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of thepotato.)

Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.

Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.

Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

Wash and scrub potatoes. Do not peel. Bring 1/2" water to boil in large saucepan and add potatoes. Cook, covered, until barely tender when pierced with a two-tined fork. Overcooking destroys the crisp texture of the dish.

While potatoes are cooking, combine dressing ingredients in jar and shake until thoroughly incorporated. Or put vinegar, mustard, salt and anchovy paste in small bowl and beat withwhisk until blended, then whisk in oil by droplets as though making mayonnaise. Add herbs.When potatoes are barely tender, remove from pan and peel or not. Slice thinly. Put potatoes in large bowl and immediately add vermouth and stock; sprinkle with salt and pepper. Gently fold together. Potatoes should still be hot at this point and will absorb the liquid in a minute or two. Add dressing and season to taste with salt, pepper and any desired herbs. Treat gently to prevent breaking.

Transfer to serving dish lined with fresh greens and garnish with additional herbs. Serve warm in the French manner.For the most delicate flavor, prepare as close to serving time as possible, then simply set aside at room temperature up to 4 or 5 hours until ready to garnish and serve. Or prepare a day in advance, chill and allow to stand at room temperature at least 1 hour before serving.

Stock might be a little leftover deglazing sauce, or juices from a roast or braised dish. Ham or beef lends an admirable flavor. Great French Potato Salad with vinaigrette ready to serve...mmmm bon appetite !

1.Cut potatoes in half, quarters if they are larger. 2.Steam until cooked--can pierce easily with fork (can boil if you prefer). 3.Drain in colander and place a towel over the potatoes to allow them to steam for 10 more minutes. 4.Place in medium bowl and toss gently with the wine and chicken stock. 5.Allow the liquids to soak into the warm potatoes before proceeding. 6.Combine the mustard, vinegar, salt, pepper and slowly whisk in the olive oil to make an emulsion. 7.Add the vinegarette to the potatoes. 8.Add the green onions, dill, parsley, and basil. 9.Serve warm or at room temperature.

1. Cut potatoes into wedges and steam until fork-tender, about 18 minutes; add green beans during last 2 minutes of cooking. Let cool to room temperature. 2. In a large bowl, whisk together vinegar, honey, mustard, mayonnaise and oil. 3. Roughly cut salmon into chunks. Add to dressing along with potatoes, green beans, parsley and green onions. Toss gently, season to taste with salt and pepper. Serve warm or refrigerate to serve chilled.

In a large bowl, place potatoes, onions, radishes, peanuts, eggs, apple and celery. Mix chives, garlic and basil with mayonnaise. Stir in potato mixture. Season with salt and pepper. Place in serving bowl or platter and sprinkle with parsley.

Like to fix this for St. Patrick's Day since we always make this a special dinner at the Roddy house because Dad's heritage is Irish, Scottish, Gaelic.